| Reverse scallops on the edge allow this beautifully-made thin bladed knife to cut aggressively. Perfect for use as a small bread knife, deli/sausage knife, or for slicing nearly anything in the kitchen. VERY similar to the Classic version of this knife above, only in a less expensive (and slightly lighter stamped-blade) version. Still an excellent example (and one of my best-selling) of this type of knife, featuring the legendary Wusthof blade quality and durability. An article about knives in the April 2007 issue of Atlantic Monthly Magazine had this to say about this exact knife: "Designed for slicing meats and bread, though I use it for everything: The serrated blade cuts firmly and cleanly, and the offset handle gives leverage far beyond the knife's heft." |
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